Honey-Marinated Chicken Recipe

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My family can't get enough of this finger-lickin'-good chicken, and I often double the recipe. The sauce can also be used when grilling chicken. —Harriet Lusch, Muncie, Indiana
TOTAL TIME: Prep: 5 min. + marinating Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 5 min. + marinating Bake: 1 hour
MAKES: 8 servings


  • 2/3 cup soy sauce
  • 2/3 cup sherry or apple juice
  • 2/3 cup honey
  • 1/2 cup water
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 2 broiler/fryer chickens (3 to 4 pounds each), cut up


  1. In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal and turn to coat. Refrigerate for 1-2 hours.
  2. Drain and discard marinade. Place chicken in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 1 hour or until juices run clear. Yield: 8 servings.
Originally published as Honey-Glazed Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p64

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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angelasandoval User ID: 2401339 33322
Reviewed Feb. 8, 2011

"Made as instructed (using apple juice) and the only flavor that came through was the soy sauce. Couldn't discern honey at all. Disappointed."

emtdonna User ID: 4501065 38627
Reviewed Nov. 12, 2010

"This recipe has wonderful flavor, was simple to make, and my whole family loved it. I didn't use the sauce as a marinade however, I basted the chicken every 20 minutes, and the sauce in the pan after the chicken was done, we put over rice."

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